Pull-Apart Cinnamon Sugar Pumpkin Bread

Pull-Apart Cinnamon Sugar Pumpkin Bread

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you're not into rum you can sub a teaspoon of vanilla extract.


Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

**Of course I didn't properly read this section of the directions... I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that's how I am listing it. It's really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you'd like.

Loaded Potato SoupYield: 4 servings
From Cooking Light October 2010

• 4  (6-ounce) red potatoes
• 2  teaspoons olive oil
• 1/2  cup chopped onion
• 1 1/4  cups lower-sodium chicken broth
• 3  tablespoons all-purpose flour
• 2  cups  1% low-fat milk, divided
• 1/4  cup  reduced-fat sour cream
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3  bacon slices, halved
• 1/3  cup  shredded cheddar cheese
• 4  teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.

Blondie Brownies

Blondie Brownies
Both layers adapted from The New Best Recipe
Makes 16 small squares
For the blondie layer:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1/2 cup semisweet chocolate chips

For the brownie layer:

• 1/2 cup plus 2 tablespoons cake flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 ounces unsweetened chocolate, finely chopped
• 6 tablespoons unsalted butter, cut into pieces
• 1 cup sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract

Adjust an oven rack to the middle position; preheat oven to 325 degrees. Spray a 8x8-inch baking pan with nonstick spray. Line baking pan with parchment paper or foil and spray with nonstick spray again.

For the blondies:
In a medium bowl whisk the flour, salt, and baking powder together until combined. Set aside.

Whisk the melted butter and brown sugar together in a medium bowl until well combined. Add the egg and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not overmix. Fold in the chocolate chips and turn the batter onto the prepared pan, smoothing the top with a rubber spatula. Set aside.

For the brownies:
In a medium bowl, whisk the flour, salt, and baking powder together until combined. Set aside.

Melt the chocolate and butter in a large heatproof bowl over a saucepan of almost-simmering water, stirring occasionally, until smooth. Alternatively, in a microwave, heat the butter and chocolate in a microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments until melted. When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is smooth.

Spread brownie batter evenly over blondie batter. Bake 30-35 minutes* (see note above). Cool on a wire rack to room temperature, then remove the blondie-brownies from the pan. Cut into 2-inch squares and serve. Blondie-brownies can be stored in an airtight container at room temperature for up to 3 days.

No-Bake Spiderweb Cheesecake

No-Bake Spiderweb Cheesecake


Ingredients
For the Crust:
Canola oil cooking spray
18 ounces chocolate wafers (2 packages), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
5 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt

For the ganache:
4 ounces semi/bitter-sweet chocolate (preferably 61%), finely chopped
1/2 up heavy cream

For the Filling:
32 ounces cream cheese, softened
1 1/2 ups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold

Directions
Make the crust:  Coat a 10-inch springform pan with cooking spray.  Mix wafers, sugar, butter, and salt in a medium bowl.   Pat mixture into a pan, pressing firmly into bottom of pan (I used the bottom of a water glass) and all the way up the sides.  Cover, and refrigerate until ready to fill.

Make the ganache:  Place chocolate in a food processor.  Bring cream to a simmer in a small saucepan, then pour over chocolate.  When chocolate starts to melt, process until smooth.  Reserve 2tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust.  Cover, and refrigerate until ready to fill.

Make the Filling:  Beat cream cheese with a mixer (standing or hand) on medium speed until fluffy, about 3 minutes.  Reduce speed to low, and slowly add sugar and salt.  Raise speed to med-high, and beat until fluffy, about 3 minutes.  Beat in lemon juice.

Whisk cream until medium-stiff peaks form.  Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.  Pour filling into crust, and spread evenly.  Gently tap bottom of pan on counter to release air bubbles.

Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip.  Starting from the center of the cheesecake, pipe a spiral, spacing about 1/2-inch apart.  Pull the tip of a pairing knife in a gentle curved line from the center of the spiral to outer edge.  Wipe knife clean , and repeat every inch or so to form a web.

Cover and freeze for at least an hour or overnight.  Serve and garnish with scary spiders!

No-Bake Spiderweb Cheesecake


Ingredients
For the Crust:
Canola oil cooking spray
18 ounces chocolate wafers (2 packages), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
5 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt

For the ganache:
4 ounces semi/bitter-sweet chocolate (preferably 61%), finely chopped
1/2 up heavy cream

For the Filling:
32 ounces cream cheese, softened
1 1/2 ups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold

Directions
Make the crust:  Coat a 10-inch springform pan with cooking spray.  Mix wafers, sugar, butter, and salt in a medium bowl.   Pat mixture into a pan, pressing firmly into bottom of pan (I used the bottom of a water glass) and all the way up the sides.  Cover, and refrigerate until ready to fill.

Make the ganache:  Place chocolate in a food processor.  Bring cream to a simmer in a small saucepan, then pour over chocolate.  When chocolate starts to melt, process until smooth.  Reserve 2tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust.  Cover, and refrigerate until ready to fill.

Make the Filling:  Beat cream cheese with a mixer (standing or hand) on medium speed until fluffy, about 3 minutes.  Reduce speed to low, and slowly add sugar and salt.  Raise speed to med-high, and beat until fluffy, about 3 minutes.  Beat in lemon juice.

Whisk cream until medium-stiff peaks form.  Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.  Pour filling into crust, and spread evenly.  Gently tap bottom of pan on counter to release air bubbles.

Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip.  Starting from the center of the cheesecake, pipe a spiral, spacing about 1/2-inch apart.  Pull the tip of a pairing knife in a gentle curved line from the center of the spiral to outer edge.  Wipe knife clean , and repeat every inch or so to form a web.

Cover and freeze for at least an hour or overnight.  Serve and garnish with scary spiders!

Benedicto (Chipotle)

Hollandaise:

• 2 sticks unsalted butter
• 3 egg yolks*
• ground black pepper
• 1 tablespoon minced and seeded canned chipotles in adobo sauce (or to taste)**
• 1 to 2 tablespoons fresh lime juice
• Kosher salt
• cilantro (to taste)

Directions

For the hollandaise:
In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lime juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lime juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.)

BREAKFAST

       A morning after game night is not always bright eyes and bushy tailed event. We had an extra 7 year old girl over Kelsie and Olivia (my daughter) do not know what the word quite means when they are singing and making up cheers.  The next thing I know I have two little girls in my room asking if I am COOKING breakfast.

My darling husband thinks mmmmmm eggs Benedicto.  I got the sauce recipe from "Mexican Made Easy" on Food Network.  We make it with a small twist in the recipe from her but it is basically the same.  We put our egg on a sweet buttermilk waffle and then pour the sauce over the top. 

With the wonderful wonderland we have outside my DH had to attempt the snow to get more eggs.  We start out with 3 1/2 dozen eggs and end with 1 dozen.  The children love eggs.  mmmmm a good start to super bowl Sunday. 

Happy cooking to all.
Bella